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White Black Tomato &Katsu Red Vege Green
Chicken paitan broth is the chicken-based cousin of tonkotsu ramen broth— RAMEN creamy, rich, and perfect for noodle soups. 白鶏白湯ラーメン 黒鶏白湯ラーメン 辛 ベ ジ ラ ー メ ン WHITE BLACK RED VEGE ORIGINAL MA-YU OIL WITH VEGAN SPICY CHICKEN PAITAN CHICKEN PAITAN VEGETABLE $12 BROTH RAMEN $13BROTH RAMEN $13 SOUP RAMEN Slow cooked chicken, egg, fried onion, Ma-yu oil, Slow cooked chicken, egg, scallion, kikurage mashroom fried onion, scallion, kikurage mashroom Vegetables, fried kale, tofu, spicy sauce in chicken paitan broth memma, in chicken paitan broth kikurage mashroom, Vegetable soup トマト鶏白湯ラーメン 緑鶏白湯ラーメン パクチートムヤムラーメン TOMATO GREEN CILANTRO BASIL AND CHEESE CILANTORO &KATSU CHICKEN PAITAN TOM YUM BROTH RAMEN BROTH RAMEN TOMATO TASTE $13 $15 CHICKEN PAITAN BROTH RAMEN Slow cooked chicken, basil sauce,cheese, $15 Cilantro, slow cooked chicken, Fried kale. cheese, Tomato paste bacon tips, tomato paste heavy cream, shrimp, lemon, tom yum broth in chicken paitan broth in chicken paitan broth EXTRA 替え玉 Homemade chili oil 1 Egg 1.5 Slow cooked chicken breast 2.5 Extra noodle 1.5 Ma-yu oil 1 Corn 1.5 Pork belly 3.5 TOPPINGS Chopped onion 1 boiled Shrimps(3pc) 2.5 APPETIZER SALAD WASABI CAESAR SALAD 8.5 CHICKEN BREAST WITH GREEN SALSA SAUCE 8.5 HOT FRIED CHICKEN (KARAAGE) 5 FRIED CHICKEN BUNS (2PC) 7.5 TAKOYAKI 5 ANCHOVY EDAMAME 6 SPICY TUNA TACOS 6.5 Real Hakata Style GRILLED PORK PETTIOES 7.5 SIMMERED BEEF GIBLETS 7.5 APPETIZER COLD ROAST DUCK 10 TAKO WASABI 5 ANCHOVY EGG 5 KIMCHI 5 TEPPAN (Hot Plate) TEPPAN FRIED RICE WITH EGG 6.5 CHICKEN GYOZA 5.5 SOUP TAKOYAKI -
Eels Are Needle-Sized the Severn & Wye Smokery (Left)
THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”. -
Cephalopod Gastronomy—A Promise for the Future
Cephalopod gastronomy - a promise for the future Mouritsen, Ole G.; Styrbæk, Klavs Published in: Frontiers in Communications DOI: 10.3389/fcomm.2018.00038 Publication date: 2018 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Mouritsen, O. G., & Styrbæk, K. (2018). Cephalopod gastronomy - a promise for the future. Frontiers in Communications, 3, [38]. https://doi.org/10.3389/fcomm.2018.00038 Download date: 27. Sep. 2021 REVIEW published: 29 August 2018 doi: 10.3389/fcomm.2018.00038 Cephalopod Gastronomy—A Promise for the Future Ole G. Mouritsen 1* and Klavs Styrbæk 2 1 Design and Consumer Behavior and Nordic Food Lab, Department of Food Science and Taste for Life, University of Copenhagen, Frederiksberg, Denmark, 2 STYRBÆKS, Odense, Denmark Cephalopods, specifically Coleoidea (squid, octopus, and cuttlefish), have for millennia been used as marine food by humans across the world and across different food cultures. It is particularly the mantle, the arms, the ink, and part of the intestines such as the liver that have been used. In addition to being consumed in the fresh and raw states, the various world cuisines have prepared cephalopods by a wide range of culinary techniques, such as boiling and steaming, frying, grilling, marinating, smoking, drying, and fermenting. Cephalopods are generally good nutritional sources of proteins, minerals, omega-3 fatty acids, as well as micronutrients, and their fat content is low. Whereas being part of the common fare in, e.g., Southeast Asia and Southern Europe, cephalopods are seldom used in regional cuisines in, e.g., North America and Northern Europe although the local waters there often have abundant sources of specific species that are edible. -
Sake Essential Guide
THE ESSENTIAL GUIDE TO Copyrighted material, April 2021 BREWERY & DISTILLERY PREFECTURES JAPAN MAP Hokkaido CHINA RUSSIA AMA NO TO Yuzawa, Akita TOKO NORTH KOREA GINGA SHIZUKU Yonezawa, Yamagata KANBARA Aga, Higashikanbara, Niigata SEA OF JAPAN SHIOKAWA Nishi-ku, Niigata City, Niigata YUHO TENTAKA Hakui, Ishikawa Nasu, Tochigi YAMADA SHOTEN Yaotsu, Gifu MANTENSEI Yazu, Tottori MANA 1751 Ono, Fukui MT. FUJI TOKYO RIHAKU Matsue, Shimane TENSEI Chigasaki, Kanagawa TAKAHIRO Ube, Yamaguchi TAKATENJIN Kakegawa, Shizuoka FUKUCHO TOZAI Akitsu, Hiroshima BUSHIDO KONTEKI KAWATSURU Fushimi, Kyoto Kan’onji, Kagawa RIHEI CHIYONOSONO Kagamizu, Miyazaki Yamaga, Kumamoto PACIFIC OCEAN SAKE RICE VARIETIES IN JAPAN A.D. 700 TOTAL ~ USED IN VINE CONNECTIONS SAKE = YEAR SAKE IS BELIEVED 100 17 TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY SAKE RICE VS. TABLE RICE 55% HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less fat, & LESS THAN 6% than table rice less protein OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) TO: Increasing quality, price, fragrance, complexity Increasing quality, SUPER PREMIUM JUNMAI AT LEAST 50% 2.6% DAIGINJO (50% or more 3.2% DAIGINJO milled away) high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away) 14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE LOW JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MMINIMUMINIMUM RREQUIREEQUIRE- automated brewing MENTSMENTS processes and high amounts of distilled Futsu represents about 75% alcohol. -
The Flavor of Edo Spans the Globe -The Food of Edo Becomes a Food
The Flavor of Edo Spans the Globe The Food of Edo Becomes a Food of the World Zenjiro Watanabe Many readers were surprised by the article, "A Comparison of Mr. Watanabe was born in Tokyo in the Cultural Levels of Japan and Europe," presented in FOOD 1932 and graduated from Waseda University in 1956. In 1961, he received CULTURE No. 6. The widely held presumption that the average his Ph.D in commerce from the same lifestyle of the Edo era was dominated by harsh taxation, university and began working at the National Diet Library. Mr. Watanabe oppression by the ruling shogunate, and a general lack of worked at the National Diet Library as freedom was destroyed. The article in FOOD CULTURE No. 6 manager of the department that referred to critiques made by Europeans visiting Japan during researches the law as it applies to agriculture. He then worked as the Edo era, who described the country at that time in exactly manager of the department that opposite terms. These Europeans seem to have been highly researches foreign affairs, and finally he devoted himself to research at the Library. Mr. Watanabe retired in 1991 impressed by the advanced culture and society they found in and is now head of a history laboratory researching various aspects of Japan, placing Japan on a level equal with Europe. In this cities, farms and villages. edition we will discuss the food culture of the Edo era, focusing Mr. Watanabe’s major works include Toshi to Noson no Aida—Toshikinko Nogyo Shiron, 1983, Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, primarily on the city of Edo itself. -
Simply Cooked LEMON CAPER • TAMARIND BROWN BUTTER HEARTS of PALM CRAB CAKE 21 JICAMA-MANGO SLAW, PIPIAN SAUCE (V)
Raw Bar COLD SEAFOOD TOWERS* SMALL 99 / LARGE 159 TORO TARTARE 39 CHEF’S SELECTION OF LOBSTER, KING CRAB, SHRIMP CAVIAR, WASABI, SOY OYSTERS, CLAMS, MUSSELS, CEVICHE (GF) SPINACH ARTICHOKE SALAD 23 CRISPY SHITAKE, DRY RED MISO, CRISPY LEEK, T OYSTER SHOOTERS 12/30 (1PC/3PCS) RUFFLE-YUZU VINAIGRETTE, PARMESAN TEQUILA CUCUMBER OR SPICY BLOODY MARY ROASTED BEETS 16 OYSTERS MP 1/2 DZ OR DOZEN TRI-COLORED BEETS, GOAT CHEESE FOAM, CANDIED WALNUTS, ARUGULA SALAD ASK SERVER FOR DAILY SELECTION (GF) (GF, VEGAN UPON REQUEST) JUMBO SHRIMP 24/3PCS (GF) BABY GEM CAESAR SALAD 21 SUGAR SNAP PEAS, ASPARAGUS, AVOCADO, SUNFLOWER SEEDS, LEMON PARMESAN VINAIGRETTE (VEGAN UPON REQUEST) TRUFFLE SASHIMI 35 TARTARE TRIO 33 TUNA, HAMACHI, CHILI PONZU Signature cold SALMON, HAMACHI, TUNA, TOBIKO CAVIAR, BLACK TRUFFLE PURÉE WASABI CREME FRAICHE A5 MIYAZAKI WAYGU BEEF TARTARE 28 SESAME SEARED KING SALMON 25 SALMON BELLY CARPACCIO 27 TRUFFLE PONZU, CAVIAR, SUSHI RICE ALASKAN KING SALMON, YUZU SOY, HOT SESAME OLIVE OIL WATERCRESS, SWEET & SOUR ONION, YUZU CUCUMBER WRAP (DF) TOASTED SESAME SEEDS, GINGER, CHIVES MRC ROLL 21 ROLLed VEGETABLE KING ROLL 17 SEARED TUNA, SHRIMP, AVOCADO KING OYSTER MUSHROOM, CASHEW, SPICY MISO PONZU BROWN BUTTER CATCH ROLL 21 (ADDITIONAL VEGAN VARIATIONS UPON REQUEST) CRAB, SALMON, MISO-HONEY HELLFIRE ROLL 21 LOBSTER AVOCADO ROLL 24 SPICY TUNA TWO-WAYS, PEAR, BALSAMIC BROWN RICE OR CUCUMBER WRAP AVAILABLE UPON REQUEST KING CRAB, CUCUMBER, MANGO SALSA Hand Roll Cut Roll Nigiri Sashimi EEL AVOCADO 14 // 16 YELLOWTAIL AVOCADO* 11 // 14 FLUKE -
Taishoken Taishokenusa.Com / 47 E 4Th Ave, San Mateo, Ca 94401 / 650
DINNER MENU APPETIZERS TSUKEMEN DESSERT SAKE 3 Rich dipping soup made with pork, chicken, dried anchovy, and dried bonito. 7 EDAMAME All tsukemen comes with pork chashu, menma, nori seaweed, and green onion. SAKE KASU MOUSSE Dry & Refreshing Marinated edamame with soy sauce and hint of sansho pepper Japanese sake lees, marmalade, and mint *Contains buckwheat OKUNOMATSU ADATARA GINJO 8 / Glass POTATO SALAD 7 Scent of sweet rice. Slightly dry finish. 18 / 300ml TOKUSEI TSUKEMEN* 17 GENMAICHA ICE CREAM 6 Potato salad with half Ajitama(Jidori soft boiled egg) Genmaicha (Japanese green tea with roasted brown rice) 38 / 720ml and salted mullet roe Also includes Jidori soft boiled egg and Sous-vide Berkshire pork chashu flavor ice cream with chestnut sauce and monaka waffle YAMATOSHIZUKU MISATONISHIKI 10 / Glass HIYAYAKKO 8 AJITAMA TSUKEMEN* 15 Fresh and crisp. Little tingle over the tongue. 52 / 720ml Cold tofu with green onion, deep fried niboshi with lard, chili oil, Also includes Jidori soft boiled egg ponzu sauce, sesame, and ginger SOFT DRINKS TSUKEMEN* 13 Mild & Medium Body TUNA TARTARE 15 Tuna, marinated avocado with Saikyo miso OMIYAGE TSUKEMEN* (MEAL KIT) 28 RAMUNE 3 CHORYO YAMAHAI 9 / Glass Signature noodles(x4) and signature soup(x4) as a family meal kit. CEDAR BARRELLED SAKE 48 / 720ml UNI-CHASHU 23 Add extra toppings for an additional cost. Please ask your server. LEMONADE 3 Well-balanced with cedar barrel flavor and mild rice taste. Sea urchin, roasted chashu, wasabi espuma, finger lime, Refreshing with the elegance of sweetness. and housemade seaweed cracker ICED OOLONG TEA 3 SOUPLESS SUEHIRO DENSHO YAMAHAI 10 / Glass YUZU HONEY SODA 3 Full bodied with hint of honeydew. -
Viagra Prescription Canada
Seasonal Favorite Stem’s Favorite BC Sea Asparagus & Corn Kakiage □ Bio-Dynamic Zucchini Blossom Tempura□ Mixed style tempura, curry salt 12 obanzai plate □ stuffed w/ Ebi Shinjo, zucchini carpaccio, Yuzu aioli 18 Daily chef’s selection three kinds of appetizers 16 Brant Lake Wagyu tataki □ BC Spot Prawn Chawan-MUshi □ Seared and Hay smoked, Pea shoots, sea asparagus, Soba crab roll □ BC Spot Prawn creamy dashi, saikyo miso, quinoa, Cherry, sweet onion ponzu 21 Green tea soba, BC Dungeness crab, Dashi soy 13 Fiddlehead, shiitake, Aonori Dashi-an 16 Hamo -Pike Conger eel- Sunomono □ Miso cheese Eggplant □ BC Spot Prawn Poke □ Seasonal from Japan, sea asparagus, sweet miso, Mozzarella, truffle oil 10 BC Sea Asparagus, macadamia, nori chips 12 tomato, Orange, assorted seaweed, sour plum Tosazu vinaigrette jelly 16 crab Dashi Maki Tamago □ BC Eggplant + BC Mizuna Ohitashi □ Made to order, local free range egg, Soaked in Dashi Broth, ginger 6 Chilliwack Natural Pork Jowl □ Snow crab, Ichiban dashi, mitsuba 11 72 hrs Sake kasu & saikyo miso Hannah Brook Farm Turnip Kimchi □ marinated and Grilled, Chawan-Mushi □ Shaved bonito flake, sesame 6 Sautee Kale, BC Apricot Puree. 16 Steamed free range egg custard, free range chicken, ebi, shiitake, ginko nuts, ichiban dashi 8.5 Yamagata “Dashi Tofu” □ Brant Lake Wagyu Katsu □ Chilled tofu, fine chopped eggplant, Panko Crusted, deep fried wagyu zabuton 4oz, sake kasu Onsen tamago □ cucumber, okra, ginger, shoots, dashi soy 7 black garlic dip organic greens, onsen tamago, shiso 36 64℃ free run egg, Dashi -
Hayashi Lunch Menu
Hayashi Lunch Menu Donburi (Meal on rice) Teriyaki Chicken Don Teriyaki Chicken Thigh 9.50 Teriyaki Beef Don Teriyaki Beef Scotch Fillet Slice 10.50 Teriyaki Fish Don Barter deep fry Fish 9.50 Teriyaki Salmon Don Teriyaki grilled salmon cook to medium 12.50 Una Don Eel kabayaki 15.00 Chicken Katsu Don Crumbed chicken 10.50 Chicken Katsu Don with egg 13.50 Crumbed chicken with onion and egg gravy Chicken Katsu Curry Don Japanese style curry 11.50 Beef Curry Don Japanese style curry 11.50 Fish Curry Don Japanese style curry 10.50 Make it a meal for your donburi: Combo A $4.00 Combo B $4.50 Combo C $5.50 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Miso Soup x 1 Schweppes Drink x 1 Schweppes Drink x 1 Miso Soup x 1 Sushi & Sashimi Sides Mix Sashimi (9pcs) Freshly sliced raw fish, serve with soy & wasabi 12.50 Chicken & Avocado Roll (6pcs) 8.00 Prawn tempura& cucumber Roll (6pcs) 8.50 Salmon & Avocado Roll (6pcs) 9.50 Side dish Takoyaki (6p) Seasoned octopus pancake balls 6.50 Agedashi Tofu (2p) Fried tofu with tensuyu sauce 7.50 Mixed Tempura Mixture of seafood and veggies 9.50 Torikara age (6p) Deep fried chicken 8.00 Garden Salad Hayashi salad serve with house dressing 6.50 Noodles Yaki Udon Fried udon with chicken and vegetables 13.50 Chicken Udon Soup Grill chicken with udon soup 12.00 Ramen Torikara-age Ramen Deep Fried Chicken 12.00 Pork Nimono Ramen Thin Pork Slices 12.00 Lunch Bento Box Meal served with Rice, Salad, soup, pickled radish and Fruit in the box Chicken Teriyaki Bento 16.50 Chicken Katsu Bento -
Sushi Bar Appetizers
Sushi Bar AppetizerS *Sushi Appetizer 12 *Martini Bowl 13 Traditional five pieces of raw fish with rice tuna, salmon, yellowtail, crunch, cucumber & spicy mayo Roll/Hand roll Miso Soup 6 *Treasure Island 13 Lobster Miso Soup 11 avocado filled with mixed raw fish, cucumber, REGULAR MAKI * seaweed, tofu, scallion, enoki mushrooms, spicy ponzu sauce, tobiko and bonito flake Tuna 8 bamboo shoots & lobster *Salmon 8 * Yellowtail Carpaccio 14 *Yellowtail Scallion 9 spring mixed salad with onion, white radish Iceburg Salad 8 * cucumbers, tomatoes, pickled onions, & jalapeno on yellowtail sashimi Spicy Salmon 9 carrot ribbons & ginger dressing *Spicy Tuna 9 * Pepper Tuna 15 *Spicy Yellowtail 9 Edamame 7 seared pepper tuna with spicy mayo, honey *Spicy Scallop 11 wasabi & kabayaki sauce topped with tobiko * * Dinosaur Eggs 10 & scallion Philadelphia 10 chef’s special spicy tuna wrapped with fresh *Alaska 9 * avocado, crunch & spicy mayo Spicy Tuna Tartar 14 *Rainbow 16 spicy tuna, avocado, onion crunch * Kani Salad 9 & tobiko kani, cucumber, tobiko, tempura crunch COOKED MAKI & spicy mayo *Salmon Blue Crab 16 Eel Avocado 9 fresh salmon, blue crab, avocado Boston 9 Seaweed Salad 9 & truffle ponzu sauce seaweed, sesame seed California 8 *Jumbo Scallop with Uni 19 Shrimp Tempura 10 Gyoza (Steamed or Baked) 10 Soft Shell Crab 15 choice of pork, chicken lemongrass seared scallop, sea urchin, wasabi mayo or edamame & ponzu sauce Dragon 14 *Shishito Pepper Toro 24 Chicken Wings 15 toro sashimi topped with tobiko, shishito choice of jerk, bbq, buffalo, garlic parmesan VEGETABLE MAKI pepper & ponzu sauce or ginger chili Avocado 7 Japanese Potato 10 Cucumber 7 RAW BAR sushi donuts & Sushi Pizza SIDE ORDER *Select Premium Oyster 3.25 ea. -
Grilled Eel with Egg)
UNA- TAMADON (GRILLED EEL WITH EGG) This is a delicious and healthy quick to prepare meal that is easily put together with a few ingredients which makes it excellent for a busy week night dinner. Unagi is rich in vitamin A and E, and Omega-3 fatty acids. In Japan unagi is eaten all year round although it is particularly consumed in the summer months as it is believed to help one stay cool and restore one’s energy during the hot summer days. SGFRESHMART’s unagi kabayaki is pre-cooked and sliced for convenience. It is kept fresh in a vacuum-sealed package and frozen until you are ready to enjoy it. Ingredients (Serves 2) Directions 1 pack of SGFRESHMART unagi 1. make the dashi stock in a small pot or pan by combining kabayaki thawed the dashi granules and water and bring to a boil using 2 teaspoons dashi granules * medium heat 300 ml water 2. when the granules have dissolved, add in the onions, 2 teaspoons soy sauce soy sauce and mirin. Let it cook till the onions are soft and 2 teaspoons mirin * transparent half a medium onion sliced 3. put the unagi into the pot/pan and return the stock to 3 eggs beaten boil for 2 minutes 2 bowls of cooked rice 4. pour the beaten eggs into the pot/pan, around the 1 small zucchini, sliced unagi. Do not stir until the eggs begin to set spring onions and seaweed for garnish (optional) 5. Once the eggs are about 80% set, turn off the heat. -
The Hidden Truth About Eel Procurement in Japan a Survey Of
Greenpeace Japan Briefing Paper, June 4, 2018 The Hidden Truth About Eel Procurement in Japan A Survey of Processed Eel Product (Kabayaki) Sourcing by Major Retailers I. Background Four species of eel are being used as ingredients for eel products known as kabayaki (grilled eel) consumed in Japan, including the Japanese eel, European eel, American eel, and shortfin eel. Three of these (Japanese, European, and American) are designated as endangered species on the IUCN Red List of Threatened Species.1 International trade in the European eel, which is listed in Appendix II of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), has been regulated since 2009, so any imports or exports require specific permission.2 The European Union (EU) has banned exports of European eel since 2011. 3 Many factors are threatening eels, but besides the deterioration of rivers and other habitats and changes in the marine environment, a major suspected factor is declining populations due to fishing.4 As a part of its activities to protect marine ecosystems, Greenpeace Japan has been working since 2013 to study the procurement policies and awareness of supermarkets and other major Japanese retailers in relation to eel, which is still being widely consumed in Japan even though it is designated an endangered species. As an ingredient for kabayaki, eel is known to be at high risk of involving illegal, unreported, and unregulated (IUU) fishing. This survey was carried out to shed light on the handling of and procurement policies for eel products (kabayaki), the transparency of the supply chain, and areas of concern in eel procurement.